Be Gluten-Free

🎉 Get Your FREE 33 Gluten-Free Breakfasts Ebook! Download Now

Dal Makhani (Buttery Lentils)

Craving creamy, dreamy lentils? Get our easy dal makhani recipe and enjoy restaurant-quality flavor at home tonight!

Dal Makhani Recipe (No Cream, Gluten-Free)

Craving a rich and satisfying Indian dish that fits perfectly into your gluten-free lifestyle? This Dal Makhani recipe delivers all the classic flavors without any cream, making it a lighter yet equally indulgent option. If you’re looking for other hearty and flavorful gluten-free options, be sure to check out our Slow Cooker Chicken Curry for another delicious meal.

Dal Makhani, traditionally a Punjabi staple, is known for its creamy texture and buttery flavor. However, many traditional recipes rely heavily on cream. This version skips the cream, using milk instead, without compromising the authentic taste. For another great way to incorporate lentils into your diet, see our Lentil Salad Recipe. It’s perfect for a light lunch or a flavorful side dish.

This recipe is all about achieving that signature Dal Makhani taste while keeping it gluten-free and a little lighter. It’s perfect for a comforting weeknight dinner or a special occasion. You can also pair it with our Pilau Rice Recipe for a complete and satisfying meal.

What Makes This Dal Makhani Special?

  • Rich Flavor: A complex blend of spices creates a depth of flavor that will leave you wanting more.
  • Creamy Texture: The lentils are slow-cooked to perfection, resulting in a velvety smooth consistency.
  • Gluten-Free: Enjoy this classic dish without worrying about gluten.
  • No Cream: Milk is used instead of cream to lighten it up without sacrificing flavor.

Dal Makhani Recipe: A Step-by-Step Guide

Get ready to create a rich and creamy Dal Makhani right in your own kitchen! Follow these simple steps for a delicious, gluten-free version of this classic dish.

Ingredients:

To Pressure Cook Lentils in the Instant Pot

To Slow Cook Lentils on the Stove

For the Tadka/Tempering & Garnish

Instructions:

Soak the Lentils & Pressure Cook in the Instant Pot

  1. Soak the lentils overnight (or for at least 8 hours) in 5 cups of water. The next day, rinse the lentils thoroughly until the water runs clear.
  2. To pressure cook the lentils in an Instant Pot, add 3 1/2 cups of water, a bay leaf, green cardamoms, cloves, a cinnamon stick, and salt to the Instant Pot. Stir to combine.
  3. Set the Instant Pot to High Pressure for 30 minutes, followed by a Natural Pressure Release for 10 minutes or longer.

Prep

  1. Finely chop the ginger, garlic, green chilies, and red onion. Set aside.
  2. Puree the fresh tomatoes and green chilies together.
  3. Ensure the lentils are fully cooked. Remove the bay leaf and cinnamon stick.
  4. Mash the lentils about 4-5 times using a potato masher. This will help create a creamy texture.

Make the Masala

  1. Heat a dutch enameled cast iron pot over medium heat. Once hot, add 1 tbsp of butter and 1 tbsp of avocado oil.
  2. Add the cumin seeds and let them sizzle for about 30 seconds.
  3. Add the chopped ginger and garlic. Cook for about 30 seconds until fragrant.
  4. Add the finely chopped red onion and cook for 3-4 minutes, until translucent.
  5. Pour in the pureed tomato mixture.
  6. Stir occasionally and cook down the tomatoes for about 10 minutes on low-medium heat, until thickened.
  7. Once a paste-like consistency has formed, add the coriander powder and salt. Cook for about 10 seconds.
  8. Add a 1/4 cup of water to prevent the spices from burning and to further cook down the tomatoes. Cook for 1-2 minutes, smashing the tomatoes.

Slow Cook Dal Makhani

  1. Add all the prepared dal from the Instant Pot to the masala.
  2. Stir well to incorporate all the ingredients. Reduce heat to low-medium.
  3. Add a tablespoon of butter. Stir.
  4. Pour in the milk.
  5. Stir well and occasionally to prevent any sticking to the bottom of the pot.
  6. After 10 minutes, add 1 cup of water. Keep stirring occasionally for the next 20 minutes to prevent sticking.
  7. After 20 minutes, add 1/2 cup of water. Cook for another 10 minutes, stirring occasionally.
  8. In the meantime, chop fresh cilantro.

Tadka/Tempering & Garnish

  1. After cooking the dal makhani for about 45 minutes, it should have a thick and creamy consistency. Add fresh cilantro and dried Kasoori methi leaves. Reduce heat to low while you prepare the tadka.
  2. Prepare the tadka by heating a small pot with one tablespoon of butter.
  3. Add the red Kashmiri chili powder (or paprika).
  4. Pour the tadka/tempering over the dal. This will give the dal richness and a beautiful color.
  5. Stir.
  6. Finish with garam masala.
  7. Top the dal with another tablespoon of butter for that signature “makhani” flavor. Serve hot with white basmati rice or naan. Enjoy!

“`

Dal Makhani Recipe: A Gluten-Free Delight

Welcome to Be Gluten Free! Today, we’re diving into a rich and flavorful classic: Dal Makhani. This recipe brings the authentic taste of this beloved lentil dish to your table, all while being naturally gluten-free. Enjoy the creamy texture and aromatic spices that make Dal Makhani a comforting and satisfying meal.

Ingredients

To Pressure Cook Lentils in the Instant Pot

  • 1 cup kali whole urad dal, whole black gram
  • 1/3 cup rajma, kidney beans
  • 3 1/2 cups water
  • 1 tsp salt
  • 2 cloves
  • 1 bay leaf
  • 2 green cardamoms
  • 1/2 inch stick cinnamon

To Slow Cook Lentils on the Stove

  • 1 tbsp avocado oil
  • 2 tbsp unsalted grass-fed butter, divided, I like KerryGold
  • 1 tsp cumin seeds
  • 2 inch piece ginger, chopped
  • 8 cloves garlic, chopped
  • 1/3 cup red onions, finely chopped
  • 1 1/2 cups fresh tomatoes, pureed
  • 2-3 green chilies
  • 1 1/2 tsp coriander powder
  • salt to taste
  • 1/2 cup milk
  • 1 1/2 cups water, divided
  • 1 tsp kasoori methi
  • 3 tbsp fresh cilantro, chopped
  • 1/2 tsp garam masala

For the Tadka/Tempering & Garnish

  • 1 tbsp unsalted grass-fed butter, for tadka/tempering
  • 1 tsp red Kashmiri powder
  • 3 tbsp fresh cilantro, chopped
  • 1 tbsp unsalted grass-fed butter, as garnish

Nutritional Information

Here’s a breakdown of the nutritional benefits of this Dal Makhani recipe, tailored for those following a gluten-free diet:

  • Calories: 307kcal
  • Carbohydrates: 31g
  • Protein: 13g
  • Fat: 15g
  • Saturated Fat: 7g
  • Cholesterol: 27mg
  • Sodium: 557mg
  • Potassium: 210mg
  • Fiber: 14g
  • Sugar: 4g
  • Vitamin A: 923IU
  • Vitamin C: 12mg
  • Calcium: 85mg
  • Iron: 4mg

Gluten-Free Benefits and Insights

This Dal Makhani recipe is naturally gluten-free, relying on lentils, beans, and spices to create a hearty and flavorful dish. It’s a great source of plant-based protein and fiber, essential for a balanced gluten-free diet. The use of whole spices not only enhances the flavor but also provides additional health benefits.

  • Lentils and Kidney Beans: Excellent sources of protein and fiber, promoting digestive health and providing sustained energy.
  • Spices: Ginger, garlic, cumin, and coriander offer anti-inflammatory and antioxidant properties, contributing to overall well-being.
  • Tomatoes: Rich in lycopene, an antioxidant known for its potential health benefits.

Tips and Variations

Here are some helpful tips and variations to customize your Dal Makhani:

Substitutions

  • Dairy-Free: Substitute regular milk with coconut milk or another plant-based milk alternative. Ensure the plant-based milk is unsweetened for the best flavor.
  • Vegan: Replace butter with a plant-based butter substitute or olive oil to maintain the richness.
  • Lower Sodium: Reduce the amount of added salt and use low-sodium vegetable broth or water.

Variations

  • Spicy: Adjust the number of green chilies or add a pinch of cayenne pepper for extra heat.
  • Smoky Flavor: After the dal is cooked, you can place a small steel bowl with a piece of lit charcoal on top of the dal, pour a teaspoon of oil over the charcoal, and cover the pot tightly for a smoky flavor infusion.
  • Creamy Texture: For an extra creamy texture, blend a small portion of the cooked lentils before adding them back into the pot.

Serving Suggestions

Dal Makhani is traditionally served with basmati rice or naan. To keep it gluten-free, opt for gluten-free naan or serve with rice. It also pairs well with a side of fresh salad or yogurt raita.

Recommended Products

  • For best results, I recommend using a high-quality dutch oven for slow cooking the Dal Makhani.
  • A good Instant Pot can significantly reduce the cooking time for the lentils.
  • Ensure your spices are fresh for the best flavor; a spice grinder can help you grind whole spices for maximum aroma.

Storage Tips

Store leftover Dal Makhani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. It tastes even better the next day as the flavors meld together!

Step-by-Step Instructions

Soak the lentils & Pressure Cook in the Instant Pot

  1. Soak lentils overnight (or 8 hours) in 5 cups of water. The next day – rinse the lentils well until the water runs clear.
  2. To pressure cook the lentils in an Instant Pot – add three and a half cups of water, a bay leaf, green cardamoms, cloves, cinnamon stick, and salt. Stir.
  3. High Pressure – 30 minutes. Natural Release 10 minutes or more.

Prep

  1. Chop the ginger, garlic, green chilies, and red onion. Set aside.
  2. Puree fresh tomatoes and green chilies.
  3. This is what you should have. Set aside.
  4. Lentils should be done. Remove the bay leaf and cinnamon stick.
  5. Mash the lentils about 4-5 times. This will help ensure the dal is creamy.

Make the Masala

  1. Heat up a dutch enameled cast iron on medium heat, once hot, add 1 tbsp butter and 1 tbsp avocado oil.
  2. Add cumin seeds, let it sizzle for about 30 seconds.
  3. Add the ginger and garlic. Cook for about 30 seconds.
  4. Now add the red onion. Cook for about 3-4 minutes, until translucent.
  5. Add the tomato puree.
  6. Stir occasionally and cook down the tomatoes for about 10 minutes on low-medium heat to medium heat.
  7. Once a paste-like consistency has formed, add coriander powder and salt. Cook for 10 seconds or so.
  8. Add a 1/4 cup of water to prevent the spices from burning. This will also help cook down the tomatoes even further. Cook for about 1-2 minutes smashing the tomatoes.

Slow Cook Dal Makhani

  1. Add all the prepared dal from the Instant Pot.
  2. Stir well incorporating all the ingredients. Reduce heat to low-medium.
  3. Add a tablespoon of butter. Stir.
  4. Add milk.
  5. Stir well and on occasion to prevent any sticking to the bottom of the pan.
  6. After 10 minutes, add 1 cup of water. Keep stirring occasionally for the next 20 minutes to prevent any sticking.
  7. After 20 minutes, add 1/2 cup of water. Cook for another 10 minutes stirring occasionally.
  8. In the meantime, chop fresh cilantro.

Tadka/Tempering & Garnish

  1. We have now cooked the dal makhani for 45 minutes. The consistency should be thick and creamy, but fluid. Add fresh cilantro and dried Kasoori methi leaves. Reduce heat all the way to low while you prepare the tadka.
  2. Prepare the tadka by heating a little pot with one tablespoon of butter.
  3. Add red Kashmiri chili powder (or paprika). Do not use Indian red chili powder else it’ll be super spicy (unless you want to).
  4. Pour the tadka/tempering over the dal. This gives your dal richness and a gorgeous color.
  5. Stir.
  6. Finish with garam masala.
  7. Here is the consistency you want.
  8. Top dal with another tablespoon of butter for that “makhani” flavor. Serve with white basmati rice or naan. Enjoy!

Enjoy this gluten-free Dal Makhani recipe! It’s a perfect blend of health and flavor, bringing the best of Indian cuisine to your table.

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

Leave a Reply

Your email address will not be published. Required fields are marked *